In a large bowl, put the milk, sugar and yeast, stir well, then cover the bowl and let the yeast react.
After ten minutes have passed, add a teaspoon of salt and a teaspoon of baking powder (the baking powder will help you get a fluffy and wonderful hawawshi dough)
Add 4 tablespoons of yoghurt (the yoghurt should be warm)
Add the flour, then start stirring
The result after flipping the dough
Add half the amount of oil and start flipping the dough
Add half of the dough and keep kneading
Cover the dough and let it ferment for half an hour
After half an hour, press the dough twice to get the air out
Divide the dough into equal pieces (the weight of the piece is about 190 grams)
Shape the dough into a ball and then grease it with oil (the plate in which you will put the dough must be greased with oil), then cover the dough and leave it for another 30 minutes
Put the minced lamb and beef in a large bowl, then add the onions and spices (black pepper, Chinese kibbeh, salt and Hawawshi spices - optional).
Add vegetables (red peppers, greens, parsley)
Put all the above ingredients in a meat grinder and chop it once
Roll out the dough (you can use flour or oil, but oil is preferable to make it easier - use a little oil) Divide each dough ball in half (half for the base and half for the surface).
Put the meat and spread it well on the cheese (about 200 grams of meat)
Cover the meat with the other half of the dough ball
Close the dough and start from the bottom part first (the bottom part closes on the top)
Grease the surface of the hawawshi with a little ghee
Garnish the Alexandrian hawawshi with a little sesame and nigella, if any
In a preheated oven, put the hawawshi at 270 degrees for 10 minutes
Take the hawawshi out of the oven and put it on a serving plate